Peel cucumbers and slice them paper-thin (use a mandolin if you have one). Place in a bowl, sprinkle with salt, and mix well. Let sit for 20–30 minutes to draw out water.
2. Drain & squeeze:
After resting, drain the excess liquid and gently squeeze the cucumbers by hand to remove more moisture.
3. Mix the dressing:
In a separate bowl, combine vinegar, sugar, cold water, garlic (if using), and black pepper. Stir until sugar dissolves.
4. Combine:
Pour the dressing over the cucumbers. Toss gently. If using sour cream, stir it in now for a creamy version.
5. Chill & serve:
Let it marinate in the fridge for at least 30 minutes. Serve cold, sprinkled with sweet paprika and fresh herbs.
✅ Tips:
Don’t skip the salting step — it prevents the salad from turning watery.
Add thinly sliced red onion or radishes for a twist.
Tastes even better the next day!
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